Experience a culinary revelation with this Roasted Potato Salad. Unlike traditional versions, the potatoes are roasted beforehand, enhancing every mouthful with a burst of irresistible flavor. Once you’ve savored this roasted rendition, ordinary potato salads will fade into insignificance!
Unveiling the Roasted Potato Salad
In essence, this salad involves cubing, seasoning, and roasting the potatoes before assembly. The result? Each potato morsel is infused with delectable flavor, ensuring a truly memorable culinary experience.
It boasts neither excessive liquid nor blandness and remains equally delightful whether served hot or cold.
Roasting versus Boiling
While some may hesitate to fire up the oven during summer, the undeniable truth is that any method of preparing potato salad involves heating your kitchen. Whether boiling or roasting, the difference in temperature adjustment is negligible. And once you’ve relished the roasted version, you’ll agree it’s well worth the minimal oven time! (Or opt for an Air Fryer Roasted Potato alternative, as detailed below.)
Mastering the Art of Roasting Potatoes
The potatoes steal the spotlight in this recipe, but achieving perfection requires attention to detail:
- Opt for smaller varieties like baby reds or fingerlings for uniform cooking.
- Ensure consistent cubing, aiming for 1-inch pieces to facilitate even roasting and seasoning distribution.
- Prior to seasoning, ensure the potatoes are thoroughly dry to achieve a crispy exterior.
- Prepare the baking pan with aluminum foil, parchment paper, or a Silpat to prevent sticking. Lightly oil the surface to further deter sticking.
- Arrange the potatoes in a single layer, allowing ample space for even crisping.
- Limit flipping to once during roasting to maintain crispness without risking burning. Monitor closely during the latter half of cooking to prevent overbrowning.
Key Ingredients in Roasted Potato Salad
Each component contributes distinctively to the salad’s allure:
- Potatoes: Roasted to perfection, they form the heart of this dish.
- Bacon: Crispy bacon adds a savory crunch; ensure it’s thoroughly cooked.
- Eggs: Hard-boiled eggs lend a creamy texture and subtle flavor; quarter them for a satisfying bite.
- Red Onion: Finely diced for texture and visual appeal; alternatively, shallots or green onions can be substituted.
- Mayonnaise: Stick to classic mayo for optimal results, as alternatives like Greek yogurt may not meld as effectively with warm potatoes.
- Mustard: Yellow mustard imparts a tangy kick, though dried mustard can be substituted with adjustments.
- Dill: Dried dill adds herbaceous notes; fresh dill can be used interchangeably.
- Seasonings: Salt and pepper enhance the salad’s flavor profile.
Bringing It All Together
To achieve the ultimate flavor infusion, assemble the salad while the potatoes are warm. However, if preparing in advance, warm the potatoes and bacon before mixing.
Once assembled, serve immediately or refrigerate until ready to enjoy. For outdoor events, ensure the salad stays cool by setting the bowl on a bed of ice.
Exploring Air Fryer Roasting
For an alternative method, consider air frying the potatoes:
- Cube and season the potatoes as instructed.
- Arrange them in a single layer in the air fryer basket, coating with oil.
- Air fry at 380°F (190°C) for 20-25 minutes, turning halfway through to ensure even crisping.
Ingredients:
Potatoes:
- 3 pounds (1.36 kilograms) red potatoes, cut into small cubes
- 2 teaspoons pepper
- 2 teaspoons Lawry’s seasoned salt*
- 2 tablespoons olive oil
Salad:
- 1 medium red onion, finely diced
- 8 pieces bacon, cooked and diced
- 6 large eggs, hard-boiled to your preferred doneness, chopped
- 1 cup (240 grams) mayonnaise
- 1 tablespoon yellow mustard
- ¼ teaspoon dill weed
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions:
- Preheat oven to 425°F (218°C). Line a sheet pan with aluminum foil or parchment paper.
- Place cubed potatoes on the baking pan. Sprinkle with pepper and seasoned salt, then drizzle olive oil over top. Toss the potatoes to ensure even coating.
- Bake, uncovered, for 45-60 minutes until crispy, turning once halfway through baking. Allow to cool for at least 15 minutes.
- In a large bowl, combine potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, salt, and pepper. Gently stir until fully combined.
- Serve warm or refrigerate until ready to serve. Optional: Garnish with chopped parsley before serving.
Note:
Adjust seasoning according to personal preference; seasoned salt can be omitted if desired.
